Adventures in food, wine, and gardening

Tag Archives: potatoes

One of the things I’ve noticed since we’ve become foodies is that we just can’t leave well enough alone. When we visit my family in Ohio, it drives them crazy to see us spending the whole time eating a meal we’ve cooked discussing how to tweak it the next time. Whereas some see a holiday classic when looking at a big fluffy pile of mashed potatoes, I see a blank slate with endless possibilities. So, here’s a simple recipe for basic mashed potatoes and a list of ideas for combinations of “mix-ins.” When it comes to mashed potatoes, as in life, cheese is your friend.

Pepper (white pepper can be substituted if you like purely white mashed potatoes)

How To:

It’s up to you whether you want to peel your potatoes, but keep in mind waxy-skinned potatoes are better if you are leaving the skin on. Chop into even cubes and place into a large pot. Cover with cold water, salt the water, and boil until tender. Drain the water and add the half stick of butter and warmed heavy cream as well as salt and pepper to taste. Mash the potatoes using a hand or stand mixer, but be careful not to overwork them as they can become gummy if the starches are broken down too much.

One you have your base ready, have fun adding as much or little of these mix-ins as you like!

Mascarpone cheese and chives

Sauteed or roasted garlic and parmesan

Fontina and scallions

Cream cheese, parsley, and chives

Gorgonzola and crumbled bacon (we use turkey bacon)

Rosemary (chopped finely! we skipped chopping once and it was like potatoes full of little sticks) and sage

Cream cheese, roasted garlic, and red pepper flakes

Sautéed leeks and garlic

Smoked gouda, fontina, and scallions

Caramelized onion and roasted red pepper

Goat cheese and sautéed shallots

Chipotle pepper and cream cheese

Sour cream and dijon

Cheddar cheese (use white cheddar if you want to keep them looking like classic mashed potatoes), chives, and thyme

Mozzarella stirred in and topped with parmesan and breadcrumbs and briefly broiled for a crispy top